Due to the wonderful support both from students and our hosts over the years, this year for our Charcuterie Workshop in Stanford we’ll be concentrating on the art of Sausage and Salami making.

To book Contact Cilla: 076 236-2345 or cilla@wickedfood.co.za, or book via Quicket:

When: Saturday 1 and Sunday 2 August 2026;

Cost: R3 290pp, for both days, includes, all ingredients, extensive notes and lunches on both days (excludes accommodation);

Where: In The End, Stanford, Southern Cape.

Our hosts Loraine, Paul & Lyle Bewsher, bon viveurs of note, ensure that this event will be a food experience not to be missed. Apart from the workshop, participants are in for a gourmet treat for teas, snacks and lunch, when Paul and Lyle prepare a unique al fresco feast that will get you talking for years to come.

Wickedfood Earth Farm has become synonymous with free-range pork and beef, and top quality charcuterie, including our range of sausage, coppa, pancetta, bacon and ham. At our country cooking school we offer hands-on charcuterie workshops where we share the knowledge that we have accumulated over the years on processing pork and other meats. Included in the price is coffee and tea on arrival, the in-depth hands-on workshop, and lunch. To give every participant a good hands-on experience these classes are limited to a maximum of 12 participants per workshop.

In 2022, for the first time, the Wickedfood Earth Country Cooking School Team did a series of Charcuterie Workshop roadshows around South Africa. For 2023 again, from May to September, we travelled to major centres and visited smaller farming communities around the country to run a series of 1-. 2- and 3-day hands-on workshops. More…

Advanced 2-day Sausage and Salami Workshop

More complicated processes and advanced spicing for truly unique sausages and salamis.  

Day 1 – Sausages We’ll show you the principles of how to interpret, adapt and develop a sausage recipe, and share 8 of our favourite pork, beef and lamb sausage recipes with you. In the workshop we’ll make a selection of 4 of the sausages from around the world that may including Mexican Chourizo, Thai Sai Ua, Brazilian Linguica Beef Pork, and North African Lamb Merguez (final selection closer to the time).

Day 2 – Salami Advanced dried sausage/salami making of 4 very different salamis from citrus flavoured venison salami, and hand crafted mini Italian salamis to Spanish chourizo, Pepperoni and the spectacular fiery Italian Nduja spreading salami. We’ll also give you a few of our other favourite dried sausage/salami recipes to try at home. 

Accommodation

The Ruskamer Cottage at the venue, In the End in Stanford, offers a spacious chalet with two bedrooms and two bathrooms. The unit features a living room, dining area, and a fully equipped kitchen. Click here to book Accommodation.

For those looking for something unique and totally luxurious try Off-grid eco cottage It’s also situated on Goodluck Farm, a working regenerative farm in the heart of the Overberg, with panoramic views towards Walker Bay and the Kleinriviersberg mountains. Surrounded by fynbos and vineyards, this cottage has pure spring fed water, a wood fired hot tub, solar power so is not affected by load shedding. Guests are welcome to wander around the farm, swim and fish in the dams, and meander through the veggie gardens.

The Stanford Hotel offers comfortable accommodation within walking distance of the venue. hotel@stanfordvillage.co.za or 082 781 1704

Classes are limited to a maximum of 12 students for these hands-on cooking classes. (Terms and conditions apply)